Nourishing Broccoli Herb Soup
When it comes to budget-friendly meals, nothing comes close to a pot of soup. And if you read my recent post on how to fortify your real food grocery budget then you know I’m also a fan of using herbs to cheaply boost the nutritional content of your favorite meal… and soup is no exception.
It’s easy to toss a few herbs into a pot of Chicken Nettle or Butternut Thyme – two of my favorite soups. But recently I’ve been tempted to see how many herbs I can sneak into a pot of soup without affecting the flavor. With five little ones under the age of seven I need a soup that’s nutritionally rich but with a crowd-pleasing flavor.
I’ve found the trick is to pair the herbs with a food that has a strong flavor of its own.
And that’s where broccoli is king.
The amount of herbs I’m able to use in this delicious broccoli herb soup is astounding. The first time I made it my older four kids chugged down three bowls each without even breathing hard. Consequently this soup is now a common visitor to my monthly menu plan.
If you’re trying to find yummy ways to incorporate more herbs into your diet then this soup is for you.
If you choose to use bone broth instead of basic chicken broth you’ll find this soup is a great support for a strong and healthy immune system. And this time of year with cold and flu bugs galore, who wouldn’t jump at the chance to have a yummy satisfying meal that contributes to better health? It’s a win-win!
- 3 T. olive oil
- 1 large onion, chopped
- 2 quarts of chicken or bone broth
- 8 cups fresh or frozen broccoli
- 1 t. real salt
- 1 garlic clove
- 1 c. fresh parsley, chopped
- 1 c. watercress, chopped
- 1/3 c. dried nettle (or 2/3 cup fresh if you have it)
- 1 T. dried alfalfa
- dash cayenne pepper
- 1 c. half & half (optional)
- 1 c. shredded cheddar cheese (optional)
- 1. In a large pot heat olive oil over medium heat. Add onion and saute until tender.
- 2. Add to the pot bone broth, broccoli, salt and garlic. Bring to a boil and simmer gently until broccoli is tender.
- 3. Reduce heat and add parsley, watercress, nettle, alfalfa and cayenne.
- 4. Allow soup to sit, covered, over low heat for 5 minutes.
- 5. Remove pot from heat and using an immersion blender, gently puree soup until desired consistency is reached.
- 6. If your budget allows, add half and half and cheese, stirring gently. Serve immediately.